CRAZY FACE SUGAR COOKIES

I love a good Sugar Cookie.

You know . . . the kind that stays soft . . . yet chewy for days.

I think I’ve tried hundreds of recipes over the years, but I’ve never tried this recipe until now.  The words Almond Paste jumped off the page of my Taste of Home Magazine, and into my shopping cart for the week! Just in Case you’re wondering which recipe I tried from the October/November magazine, it’s ‘Daria’s Best Ever Sugar Cookies.’ 

Almond Paste . . . could it be the secret ingredient to the Perfect Sugar Cookie?  Well, I don’t know if they are Perfect, but they are DARN GOOD!  Usually, you have to wait until the 2nd day for a frosted Sugar cookie to soften up and get that yummy “sink into your teeth texture.”  Surely . . . you know what I mean.  These scrumptious Almond flavored Cookies were soft yet chewy from the start.  Day two:  Fantastic.  If you need a GREAT Sugar Cookie for Halloween Decorating, you won’t be disappointed.  

As for the Frosting:  I love the look and style of a Royal Frosting type of Cookie, however I hate the taste.  Let’s face it, they are much prettier but don’t taste nearly as good as a Cookie frosted with Cream Cheese or Buttercream frosting.  If you are mailing your cookies far, far away . . . Royal Frosting is your best bet.  If you want a Soft, Chewy Sugar Cookie go for the other! I will include the Cream Cheese Frosting recipe that I used as well the Frosting recipe included with Daria’s recipe.  Happy Decorating. 

 

Taste of Home

October/November Magazine

“Daria’s Best-Ever Sugar Cookies”

FOR THE COOKIE:

1/2 Cup Almond Paste

4 egg yolks

2 cups butter, softened

1-3/4 cups sugar

1/2 tsp. salt

3-3/4 cups all Purpose flour

FOR THE FROSTING:

3-3/4 Cups Confectioners sugar

3 Tbsp. meringue powder

1/3 cup water

Food coloring, coarse sugar and assorted sprinkles, optional

DIRECTIONS:

In a large bowl, beat almond paste and egg yolks until well blended.  Add the butter, sugar and salt; beat until light and fluffy.  Gradually add flour and mix well.  Divide into four portions; shape each into a ball, then flatten into a disk.  Wrap in plastic wrap and refrigerate for 1-2 hours or until easy to handle.

On a lightly floured surface, roll one portion of dough to 1/4″ thickness.  Cut with a floured 2-1/2″ cookie cutter.  Place 2 in. apart on ungreased baking sheets.  Repeat with remaining dough.

Bake at 375 degrees for 6-8 minutes or until edges begin to brown.  Cool for 2 minutes before removing from pans to wire racks to cool completely.

For Frosting:  Beat the confectioners sugar, meringue powder and water until fluffy, about 5 minutes.  Color frosting if desired.  Frost cookies; decorate with coarse sugar and sprinkles if desired.  Let stand until set.  Store in an airtight container.

Notes:  Meringue powder is available in stores such as Walmart or Michael’s, where you find Decorating tips, Cake pans, Cupcake liners, etc. 

*I used Cream Cheese Frosting for my cookies, and colored the frosting with Wilton’s gel paste.  I cooked my cookies for about 8 minutes.

CREAM CHEESE FROSTING

1  8-ounce package cream cheese, softened

1/2 cup butter, softened

2 teaspoons vanilla

5 3/4 to 6 1/4 cups sifted powdered sugar

Directions:

  Beat cream cheese, butter, and vanilla with mixer until light and fluffy.  Gradually add 2 cups of the powdered sugar, beating well.  Gradually beat in additional powdered sugar to reach spreading consistency.  This frosts tops and sides of two 8 or 9 inch layers.  (Half of this recipe will frost a 13x9x2 inch cake)